A male native-American turkey in full display. Here’s how to produce a tender, moist bird for the Thanksgiving table, by brining the turkey before you roast it.

In the paint department of your local Home Depot or equivalent, you can buy an extra-large white plastic bucket with a lid. They are very cheap. Let’s assume a 15 -18 pound turkey, but the same recipe will work for big or little birds. Mix in the clean bucket:

Mix well. Put the turkey in the bucket headfirst. Cover with lid, and place in a cool place. Here I just put it on the back porch, Our temperatures are usually in the 30s. Soak for ten hours. Remove from brine, pat dry with paper towels.

Stuff, and bake as normal.

Why brine? The meat of a brined turkey is moister, more tender. the grain of the meat is a little tighter.I will never roast a turkey without brining it again.